Description
Hearty White Bean & Spinach Soup
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
2 cans (15 oz each) white beans, rinsed and drained
1 tsp smoked paprika
1/2 tsp dried thyme
2 cups fresh spinach, roughly chopped
Salt and pepper, to taste
Fresh parsley and chili flakes, for garnish
Directions
Sauté the Veggies:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
Add Garlic & Spices:
Stir in minced garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
Add Broth & Beans:
Pour in the broth and add the white beans. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Stir in Spinach:
Add the chopped spinach and let it wilt for 2-3 minutes. Season with salt and pepper.
Garnish & Serve:
Ladle into bowls and garnish with fresh parsley and chili flakes for a kick.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are uniformly chopped for even cooking. Heat the olive oil in your pot over medium heat until it shimmers. Add the onion, carrots, and celery with a pinch of salt to draw out moisture. Sauté for 5-7 minutes until they are soft and the onions are translucent. Next, add the garlic, smoked paprika, and thyme, stirring constantly for exactly one minute to bloom the spices without burning the garlic. Pour in the broth, using a wooden spoon to scrape up any browned bits from the pot bottom. Add the rinsed beans. Bring to a full boil, then immediately reduce to a gentle simmer for 15 minutes to allow flavors to meld. Turn off the heat before stirring in the spinach; the residual heat will wilt it perfectly. Finally, season with salt and pepper to taste.
Serving Suggestions
This versatile soup pairs wonderfully with crusty, toasted sourdough bread for dipping. For a heartier meal, serve it over a scoop of cooked quinoa or farro. A dollop of pesto or a squeeze of lemon juice just before serving can brighten the flavors. If not strictly vegan, a sprinkle of grated Parmesan or a drizzle of high-quality olive oil adds richness. For presentation, garnish with the fresh parsley and chili flakes as suggested, or add a twist with crispy fried shallots.
How-to Summary
In summary: Sauté chopped onion, carrot, and celery in olive oil. Add garlic and spices, then cook briefly. Pour in broth and beans, simmer for 15 minutes. Turn off heat and stir in spinach until wilted. Season and garnish.
Frequently Asked Questions
- Can I use dried beans instead of canned? Yes. Use 1 cup of dried white beans. Soak them overnight, then simmer in broth until tender (about 1-1.5 hours) before adding the vegetables and proceeding with the recipe.
- How can I make this soup creamier? For a creamy texture without cream, blend 1-2 cups of the soup with an immersion blender or standard blender, then stir it back into the pot.
- What are the best substitutes for spinach? Kale, Swiss chard, or escarole are excellent alternatives. Add heartier greens like kale earlier in the simmering process to soften.
- How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
- Is this soup freezer-friendly? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the spinach texture may soften slightly upon thawing.
Common Mistakes to Avoid
- Adding the spinach while the soup is at a rolling boil, which overcooks it into a mushy, dull green.
- Not rinsing the canned beans, which leaves a starchy, salty liquid that can muddy the soup’s flavor and texture.
- Burning the garlic and spices by cooking them over too high heat. Keep the heat medium-low for this step.
- Underseasoning. Beans and broth need ample seasoning. Always taste and adjust salt and pepper at the end.
- Over-simmering the soup after adding the beans, which can cause them to become too soft and fall apart.
Conclusion
This Hearty White Bean & Spinach Soup is a testament to how simple, wholesome ingredients can create deeply satisfying comfort food. It’s nutritious, flexible to dietary preferences, and comes together in just over 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll master a reliable recipe perfect for any night of the week. Enjoy the process and the delicious, warming results.